Seven Straightforward Alternatives for Healthier Baking
In the realm of baking, sometimes it's necessary to get creative with ingredients, especially when trying to reduce calorie intake or accommodate dietary restrictions. Here are some innovative substitutes that can help you bake delicious treats while keeping things a bit healthier.
Canned evaporated milk, whether whole or reduced-fat, can be used as a 1:1 substitute for cream in cakes. However, it's important to note that this swap isn't recommended for recipes requiring whipped cream, as the texture may be altered.
Vanilla extract can be a versatile sugar swap, particularly useful in muffins. One teaspoon of vanilla extract can be used as a substitute for 1/4 cup of sugar. Be mindful, though, as using more than 1/4 cup of vanilla extract may affect the texture of your baked goods.
Unsweetened applesauce is another versatile ingredient, capable of replacing butter, oil, eggs, or sugar in baking. When using unsweetened applesauce to replace sugar, use a 1:1 ratio but reduce the liquid by 1/4 cup. It's crucial to ensure the applesauce is unsweetened and plain to avoid extra sugar and spices.
Mashed avocado can be swapped 1:1 for butter in baking, but be prepared for a slight avocado flavour in your baked goods.
Fruit purees, such as pumpkin, banana, or prune, can be swapped for butter or oil in baking, with a 1:1 ratio for butter and 3/4 cup of puree for 1 cup of oil. The choice of fruit puree should be based on what works best with the recipe, as the puree flavour will be present in the baked good.
Greek yogurt can be used as a substitute for sour cream in a 1:1 ratio. Mashed ripe bananas can be substituted for eggs when baking, with 1/4 cup of mashed banana replacing one egg.
In Germany, popular substitutes for butter and oil in calorie-reduced baking recipes include nut butters such as cashew butter and peanut butter (natural peanut mus), which are used for their creamy texture and flavour while reducing fat content. Recipes often employ egg whites (Eischnee) to create fluffiness and structure without added fat or butter.
Fruit purees can also be used to add moisture and flavour to baked goods without the need for additional fat. When using unsweetened applesauce to replace oil in a cake recipe, reduce the other liquid by 1/4 cup.
When using fruit puree to replace oil, the amount should be adjusted to 3/4 cup for every 1 cup of oil. Remember, the choice of fruit puree can significantly impact the flavour profile of the baked goods.
Happy baking!
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